Recipe

Caroline Quinoa & Lentils

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Caroline Quinoa & Lentils

Quinoa & lentils topped with courgettes, carrots, tomatoes & peppers coated in a Caroline Spice sauce.




Ingredients to serve 2

  • ¼ cup x quinoa
  • ½ cup x brown lentils
  • ½ x onion – peel & chop finely
  • 1 stick x celery – slice thinly
  • 1½ tsp x Caroline Spice Mix
  • 2 x tomatoes – dice (½ cm)
  • 1 tsp x vegetable stock fonds
  • 1 x courgettes – trim ends & dice (½ cm)
  • 1½ x carrots – trim ends, peel & dice (½ cm)
  • ½ x bell pepper – deseed & dice (½ cm)
  • olive oil (from your pantry)
  • salt & pepper (from your pantry)

Ingredients to serve 4

  • ½ cup x quinoa
  • 1 cup x brown lentils
  • 1 x onion – peel & chop finely
  • 2 sticks x celery – slice thinly
  • 3 tsp x Caroline Spice Mix
  • 4 x tomatoes – dice (½ cm)
  • 2 tsp x vegetable stock fonds
  • 2 x courgettes – trim ends & dice (½ cm)
  • 3 x carrots – trim ends, peel & dice (½ cm)
  • 1 x bell pepper – deseed & dice (½ cm)
  • olive oil (from your pantry)
  • salt & pepper (from your pantry)

Method

Step 1

Preparation: Boil the kettle. Prepare all ingredients as indicated above.

Step 2

Quinoa & lentils: Place a pot on medium-high heat and add the quinoa and lentils with boiling water (4 cups for 4; 2 cups for 2). Bring to the boil, turn down the heat and simmer (gently boil) for 15-20 minutes, until all the quinoa is cooked, and the lentils are tender. Drain if there is any excess water and season with salt.

Step 3

Caroline spiced veggies: Place a pan on medium-high heat with a drizzle of olive oil. Add the onion with a pinch of salt, sauté for 3 minutes, then add the celery and Caroline Spice Mix and cook for another 2 minutes. Add a splash of water to deglaze the pan, then mix through the tomatoes and cook for 5 minutes before adding the vegetable stock fonds, courgettes, carrots and peppers. Leave to cook for 10 minutes until the sauce thickens. You can add a splash of water to loosen, if the veggies stick to the pan. Season with salt and pepper.

Step 4

Serve the quinoa and lentils topped with the Caroline spiced veggies.